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Prime center cut baseball steak with baked potatoe, corn on the Cobb and grilled asparagus. Literally the first “gourmet” meal I ever learned to cook. steak marinated in Worcester& Montreal steak seasoning

I got the large Lloyd pan for my birthday last month. Reading the comments about the pans on this forum made me ask for it. Boy it JUST fits on my KK. I saw ck’s post and tried the King Arthur recipe this past weekend. Made a 2X batch of dough Friday afternoon and let it rest in the fridge overnight. I was concerned that it was too little dough for the pan—as it warmed up and I stretched it, I kept making holes in it because it was so thin. Tough to fill to the corners. In the end, for this pan I would do a 2 1/4 times recipe. Anyway, mozzarella, fontina, parm, canned crushed tomatoes strained overnight, pepperoni, mushrooms, onions sliced wicked thin and black olives. One of my best crusts ever! Cooked at 450 or so for 20 minutes on top of my pizza stone. When done it slipped right out of the pan with no effort. I will absolutely use this recipe again.

Another steak night. Corn on the cob on the half grate. Bacon-wrapped prime sirloin rubbed with Sucklebusters Steak Rub and some Gunpowder. Bacon was dusted with Dizzy Pig Dizzy Dust. Direct on the lower grate, 325F dome, with mesquite and post oak chunks. Plated with a nice 2x Baked potato finished in the air fryer. Topped with a slab of sharp cheddar cheese. Corn has some fresh cilantro mixed into the S&P infused butter. Sautéed mushroom on the side.

Speak of the devil, look at what just showed up. I didn’t quite realize how heavy it was going to be.

I smoke a lot of baby back ribs. Used to do them in combo with St. Louis style ribs, but now I just throw on a pork loin. Like Tony, I never wrap them. I generally marinate them overnight in Wicker's Marinade & Baste (a vinegar-based marinade made in Hornersville, Missouri) or a dry rub if ribs are a last minute decision. I sometimes use both if I think about it and want to throw the change-up. In the KK at 250° - 275° F with hickory or an apple-cherry wood mix. Usually 5 - 5 1/2 hours to competition tenderness. I start checking for doneness when 1/2" of bone peeks out from the meat. We aren't fans of clean-bone doneness; seems overcooked to us. I do think one has to ask the question of whether a "one size fits all" wrapping technique applies equally between offset stick smokers and kamados, and particularly Komodo Kamados. Those with both types of smokers may have other opinions, but I believe the inherent moistness of KK cookers negates the need for wrapping, especially ribs. At least, this is the way we like them. YMMV. However, if you were to offer me one of those 3-2-1 St. Louis ribs just off the smoke, I would eat it with a smile on my face. 😋

Troble, your family has to be thrilled about buying the KK. Dinner looks soooooooo tasty.

First off, very nice of you to treat your neighbors with this nice cook out. I have to admit, upfront, that I'm not a big fan of 3-2-1 style ribs. I NEVER wrap my ribs. I typically do mine, indirect, with a dry rub, but I will occasionally sauce them with like 20 minutes left to just set the sauce without overcooking/burning it. I'm OK with an occasional spritz of apple juice/cider vinegar - helps promote a good smoke flavor and keeps the meat moist. Your target temps are good. Ribs are ready when they pass the "bend test" - pick up a rack with tongs about 1/3 from one end and lightly bounce them. If there's some tearing of the meat away from the bones, then they are done. I like to use a combo of Hickory and a fruit wood - apple or peach work well with pork ribs. Oak is a bit strong for pork - IMHO.

I've used mine multiple times on rotisserie cooks and haven't seen any problems with the temperatures. There's a scored line on the probe that they tell you must be inserted into the meat up to that point to protect the internal circuits/battery. Plus, there's an "alarm" setting in the software to warn you if the probe is being exposed to too high a heat level.

Hey, peeps.....we just finished a long week of two concurrent home improvement projects: new quartz countertops, (and Wolf cooktop) and on the side yard- about 15'x75' - turning an ugly dirt yard into a "New Orleans-style courtyard" (according to my wife), and have thus been torturing the neighbors with plumes of concrete and quartz dust, noise, workmen running in and out, parking our cars on the street in front of their houses, and generally being pains-in-the-butt for all the neighbors. So, to make up for it, I am cooking St.Louis Style ribs for everyone on Saturday and could use any recommendations or suggestions y'all have from your KK experience. I will be using my 32" Big Boy, which seems to get better and better each time I use it. I am thinking cooking them about 250-275 using the 3-2-1 method, spritzing with cider vinegar, lightly saucing them before I wrap them (Aaron Franklin's method) and finishing them kind of moist. Probably using a combination of oak and apple wood for this one. SUGGESTIONS?

The KK is Amazing

Ordered about an hour ago! 😊

@Wingman, yes, you will be good to go with that one. I like their products, have several of them, never had a problem and great customer service.

Thanks for the invite I’ve been to Phoenix many times. My old roomate in college was from there, it’s a great town. I do consider myself very well Informed on Mexican cuisine growing up 8 miles from the border and having an office in Tijuana for two years. We have excellent Mexican food in San Diego but the Mecca’s of Adobada tacos are located about 3 blocks from each other on the same street in Tijuana. I’ve tried all the slots in TJ and I can taste the difference between even Tijuana tacos and San Diego tacos. I’m hopeful I can try to do the Tijuana tacos, but we’ll find out shortly I’m about to start the fire up shortly

It’s Justin cab. My wife’s favorite. You’ll often see it when I cook steaks. She finished her last day of school yesterday so she gets her favorite wine....

Marinating probably isn’t the best use of the word. I rubbed some Worcestershire on it and put the seasoning in it after I took it out of the fridge while it was coming up to room temperature, so maybe 25-30 minutes tops

Yep. That 16” round is what I use on the KK. Great balance of weight and thickness. Packs enough thermal punch for whatever you throw at it.

I was going to give you guys an update today because I was in touch with Dennis yesterday. My 32 has been shipped out but I didn’t order charcoal so like you just confirmed, must have been the coal. Glad you figured it out.

I talked to Dennis. The holdup is the Coffee charcoal. The CBP did a physical inspection on the entire container when it arrived in California. He said it was a complete mess when they were done. So they're re-bagging all the charcoal and boxing it to ship to people. He said he expects them to start shipping by early next week.

I'm just worried about direct heat with the Meater probes. Its only in the 500 degree range. If that radiant heat hits it and the food is too close it could be curtains for that probe.

Nice results. Would have liked to seen a picture of it cooking in the KK. Dennis uses them in the Instagram account. @Longhorn203 - only device of it's kind on the market. Not perfect, but it works well enough most of the time. I'd recommend the MEATER + over the basic model. It has better range.

That's one purdy chicken you got there Mister. I would only that in my best John Wayne voice.

Wanted to try this one again. Added a few toppings this time. This is becoming my favorite pan dough. I think it came out better than the first one.

I'm an OG fan! Used some Dizzy Dust w/3-eyz on a boneless pork rib (aka Country Style) tonight!

Yup, the mustard (lightly) slather goes on tonight with the Dizzy Pig Dizzy Dust. I love these guys....the ADD anal-retentive, purity-obssessed rub developers. I have been with them since they made the jump from the amateur bbq circuit to opening as a business. LOVE their stuff. If you don't know them, well worth exploring. Great on-line service, too.

I just bought this one from Amazon. From what I could find online, everyone said the thicker the better, and this one is 1/2 inch, though an inch smaller and was less expensive (even after shipping) than the one you linked to. Hoping it's a good one. Unfortunately it's showing unavailable ATM, so I must have got the last one. 😜 https://www.amazon.com/gp/product/B00LBKWSGW/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

Thanks for the tips, Tony.

That looks absolutely delicious. I can't wait to do asparagus on the KK, the char it gets over a grill is fantastic. How do you like it marinated? I normally pour some Worcestershire on while the steak is over the flames, and found it makes a delicious "sauce" right on the surface of the steak. Been doing that method for years for Filet/Ribeye, and have never gotten complaints. I'm curious if marinating ahead would enhance it even further.

Come to Phoenix sometime, I'll take you to a few places. I've had amazing food in Tijuana, thankfully there are some restaurants in Phoenix that can match it.

Slather on the yellow mustard, hit with the Dizzy Dust, wrap in plastic film overnight - MONEY!

Killer steak dinner! You got me on the wine, though. Don't recognize the label and too fuzzy to read.

That is a really good point about using the KK versus an offset. I traded off my Lang offset (dual 36") to return to the Kamado style. I think the airflow and turbulence is completely different between the two. Hmmmmmm.

An oasis in heaven.

This helps with my decision. Thanks Tony. I want one for sure. I’m going to get the extended range. Edit: Purchased.

The Meater works amazing

Well, in these times when we need to be cautious about social distancing, it is more a matter of delivery, door to door, than cookout. I've used the 2/1/1 method on babybacks for maybe ten years to near-perfect results. It wasn't always perfect: way, way, back, when interest groups and chat rooms on special interest projects formed, I had joined one of the very early generation barbecue forums. I was told at the time that the "perfect" rib recipe was the 3/2/1 method - three hours in the open, 2 hours wrapped, 1 hour open to finish. I tried this at least three times using babybacks and they turned to toothpaste-level mush. Finally, I wrote back on the barbecue forum and asked what I was doing wrong- the answer came back: "Aw, man, that is the recipe for ST LOUIS RIBS. For babybacks, it is 2/1/1. " I switched and the ribs have been somewhere between very good and near perfect since. I will probably start them dry-marinating in rub the night before. I usually use Dizzy Pig's Dizzy Dust as my go-to.

After a long delay due to construction I finally have my komodo in place. Looks great. I have a couple of quick questions before I fire it up 1) It looks like there are several heat shields in the crate but my research suggests I don't need it. I can either use the basket splitter and cook on the indirect side or I can wrap a grate in foil. 2) How do you assemble and use (ignite and attach) the smoke gun. Mine did not come with any instructions and the website only has a 17 second video showing it in action 3) How do you get activated for the owners forum. I sent my user id but I don't seen any new areas to the forum Thanks P

I think it pairs nicely with pork. It's a milder smoke than apple or cherry. I will use apple on larger pork cuts like butts and full racks of ribs. Cherry is pretty much for poultry, but I have used it on some pork cooks. I have some fruit based dry rubs - cherry and peach, that I try and match the wood with the rub, like in this pork chop cook.

Nice, this that a Meater probe? How do you like it?

You have nailed that Antonio. Nicely cooked Sent from my iPhone using Tapatalk

This finally gets completed tomorrow. Only the pool fencing to be completed and a bit more cleaning up. Cooking some lambs tongues in the KK tonight. Smoke roasted, then boiled in the camp oven with a mix of herbs Sent from my iPhone using Tapatalk

@tony b you’re chicken dish looks amazing as always. Can you enlighten me on why you love peach wood so much? I’ve only used it once and found it to be just ok nothing special but would love an education I’m gearing up to fulfill a grilling dream of mine and am going to do pork adobada tacos on the spit this Friday using this recipe as a template

Inspired by Troble's shawarma cook. Mine was pre-marinated from Trader Joes - really good! But, unfortunately, no Pliny to go with it? 😪 Direct, main grate, 325F, hickory wood chunks. Plated with a nice Greek salad w/simple lemon juice dressing; warm pita w/sumac and parsley; yogurt sauce of lemon juice, fresh garlic, dill, parsley and sumac. With my favorite summer wine - vinho verde.

Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad

Thanks guys. I'll probably use the plywood the entire way. The pavers are pretty even, but I don't want to get started only to find the 600 lb beast wedged between two pavers. Thankfully it's pretty level from the front to the back, and no stairs or else I'd hire professionals. Any tips on what to cook first for an amateur BBQist? I grill one heck of a steak if I do say so myself, and plan to cook many on the new Ultimate, but never done low & slow real BBQ.

Yes to good airflow. When I use a heat deflector there is an air gap between it and the cooking surface. Here are two different configurations I use and why I use them. Here I’m using repurposed GrillGratesTM as a heat deflector below a baking steel at around 550. Baking steels have about 15 times the heat transfer rate of stone, so are great at leopard spotting a thin NY style pizza. BUT, they will get too hot without a heat deflector. In this version I’m going with the KK baking stone and no deflector at around 475. The KK baking stone is perfect for this style of pizza - a thin crust varietal unique to the south side of Chicago and proven superior to all others. At these temps and that thick stone, no heat deflector needed, but it wouldn’t hurt if I’d used one.